How do you make frozen puff pastry crispy?

Golden, light and flaky puff pastry takes a lot of effort to make from scratch, so thank goodness it’s readily available in packets from the freezer section! Once you know what to do it’s easy to prepare and oh-so-tasty in both sweet and savoury dishes. Learn how to use frozen puff pastry like a pro.

What is puff pastry?

Puff pastry is essentially layers of dough and solid fat, usually butter or shortening. This is also called a laminated dough. When it’s baked, the steam from the fat separates the layers and the fat crisps them up, leaving you with crispy, flaky pastry.

How do you use puff pastry?

When working with puff pastry, you want to preserve the layers in the pastry for the best result.

Puff pastry needs to be thawed before you can work with it. Remove the number of sheets you need from the packet while still frozen, a long knife or pallet knife can be helpful here. Tightly repackage leftover pastry to avoid freezer burn and return to the freezer. Lay out the frozen puff pastry with the plastic film side down for 10-15 minutes until just pliable enough to work with. It should still be cold to the touch. You can also thaw the pastry overnight in the fridge on trays covered with a tea towel. If the pastry gets too warm and soft to handle easily, place in the fridge for a few minutes to firm up the dough again.

Cut with a clean sharp motion. Avoid dragging the knife or twisting with cutters, as this will affect the layers and can stop the pastry from puffing up properly.

Use puff pastry for tart crusts, cut into shapes, use to cover pies, fold into turnovers and more. Get heaps of recipe ideas below!

What is the best temperature to bake puff pastry?

The best temperature for puff pastry is between 180-200°C, fan-forced. For the best result, make sure your oven is preheated.

Can you refreeze puff pastry?

Yes, but it may affect the quality. You can refreeze both cooked and uncooked puff pastry, but not more than once.

Refrozen raw puff pastry may have less rise, crispness and colour.

Do you need to use an egg wash on puff pastry?

Not necessarily, puff pastry contains enough fat to produce a golden colour without any extra glazing. However, an egg wash (1 egg whisked with 1 tbsp water or milk) will make it extra golden and shiny. Egg wash is also useful if you need to stick pastry pieces together or seal the pastry.

How long does store-bought puff pastry last in the freezer?

Frozen puff pastry will last 10-12 months in the freezer. It’s best to put your pastry in the freezer as soon as possible and keep it at -18°C.

Puff pastry can easily get freezer burn, so store it in airtight packaging.

Puff pastry recipes

If you're looking for puff pastry ideas and recipes, check out the ideas below or click to see 24 sweet and savoury puff pastry recipes!

What appears to be a thin flat sheet of dough magically bakes up into a million delicate, buttery layers that make everything from breakfast treats to savory appetizers and sweet desserts look and taste extra fancy. The best part? Working with frozen puff pastry is a whole lot easier than you might think. Read on to get top tips for working and baking with frozen puff pastry and start making wow-worthy pastries today.

How to Use Frozen Puff Pastry Sheets

The first thing you want to do is read the ingredients on the box: Some frozen puff pastry sheets are made with butter and some with shortening. While they both bake up beautifully, butter-lovers might prefer the flavor of the all-butter pastry. Take a minute to read through the manufacturer's handling suggestions on the package, too.

Meredith

More: What is Puff Pastry?

1. Thaw with Care

Defrost only what you'll use. A box of frozen puff pastry usually contains individually folded and wrapped sheets of dough. If you don't plan to use all of the sheets, just take out what you need and return the rest to the freezer. Thaw the dough in the fridge for 3 to 4 hours, or follow the instructions on the box. If you're in a hurry, you can thaw it at room temperature for 30 to 40 minutes, again following the guidelines on the box. You should use thawed dough within 24 hours.

Meredith

Don't unfold the sheet until the dough is thawed, otherwise you'll crack or tear the pastry. But don't panic if it happens; you can repair it by dampening your fingers and lightly pressing the dough back together.

2. Keep It Chilled

Puff pastry dough should be cold to the touch but a bit bendy when you're working with it. If you're going to use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.

3. Roll It Right

To keep the pastry from sticking to your work surface, lightly dust it with flour, cinnamon sugar, or finely grated cheese, depending on whether your recipe is sweet or savory. Use a light touch when you're rolling it out so you don't flatten or thin the dough too much. You want all those flaky layers to be able to rise up tall.

Meredith

If you don't plan to roll out the pastry sheet, you can still flatten out creases in the dough by pressing them lightly with dampened fingers.

4. Dock It

If your recipe says to bake the pastry before adding fillings, you'll want to prick the surface all over with a fork. This technique is called docking, and it keeps the pastry from puffing up by releasing steam as it bakes.

To create a raised pastry edge around your filling, use a ruler and a sharp knife to mark a 1-inch border around the inside of the pastry sheet. Be careful not to cut all the way through the sheet. Then dock everything but the border. When it bakes, the border will rise up higher than the docked portion of the pastry.

Sometimes you want your whole pastry sheet to bake flat but flaky, for example, if you're making Napoleons.

Video: In this video for Mille Feuille (Napoleon Pastry Sheets), Chef John demonstrates how to dock puff pastry and how to bake it so the sheets stay flat but crispy.

5. Avoid Overload

Less is more when it comes to adding very moist fillings to puff pastry, as the results can get soggy rather than crispy.

6. Pretty It Up

Give your pastry extra visual oomph by brushing it with an egg wash (beat an egg with a tablespoon of water) before baking. You can also use the egg wash to seal the edges of a stuffed pastry pocket. If you're baking a sweet pastry, add sparkle with a sprinkle of coarse sugar over the egg wash, or simply dust with powdered sugar after baking.

Chef Mo

Try this recipe: Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

7. Baking and Cooling

You don't want to ruin your beautiful creations by having to pry them off the pan. To keep puff pastry from sticking to your baking sheet, line it with parchment paper or a nonstick silicone baking mat like a Silpat. After baking, transfer the pastries to a cooling rack. If you're baking on parchment paper, you can slide the parchment right onto the rack, pastries and all.

Puff Pastry FAQ

Q: Can I freeze unbaked puff pastry treats?

A: Yes! Freeze them in a single layer on a baking sheet, then wrap well and store in the freezer for up to two weeks. You don't have to thaw them before baking, but you might have to add a couple of minutes to the baking time.

Q: How do I keep puff pastry from sticking to my baking pan?

A: Line the pan with parchment paper or use a silicone baking sheet. This will also prevent sticky fillings from baking onto your pan.

Q: How long will baked puff pastry stay crisp and flaky?

A: It's always at its best fresh from the oven. But if you need to bake it ahead of time, let it cool completely before storing it in an airtight container until you serve it. It might not be quite as crispy, but it will still taste great. You can even pop it back into the oven for a few minutes before serving.

Dive Deeper:

Need a quick and impressive dessert? Here are 14 easy fruit-filled puff pastries even first-time bakers can make.
Try these quick and easy puff pastry party snacks.
Feeling adventurous? Try your hand at making puff pastry dough from scratch.
Get More: Recipes Using Frozen Puff Pastry

How do you make store bought puff pastry crispy?

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

How do I make frozen puff pastry better?

Our Best Tips for Baking with Frozen Puff Pastry.

Thaw your frozen puff pastry (preferably in the fridge, overnight). ... .

Unfold your pastry only when fully thawed. ... .

Flour your work surface and your rolling pin. ... .

Use restraint with your rolling pin. ... .

Cut with care. ... .

All you need for a puffy crust is a paring knife and a fork..

Why is my puff pastry not crispy?

Dough Thickness The thickness of the dough also plays a role in getting puff pastry to rise. If the dough has been rolled too thin, it will rise but not enough to get that lovely, crispy flake. And if the dough has been rolled too thick it will be weighted down and doughy instead of light and puffy.

Should I thaw puff pastry before baking?

Puff Pastry FAQ Freeze them in a single layer on a baking sheet, then wrap well and store in the freezer for up to two weeks. You don't have to thaw them before baking, but you might have to add a couple of minutes to the baking time.